been logging since january and i thought fermented foods were my trigger. every time - old cheese, pickles, sauerkraut - i’d get flushing, hives, the whole thing. fwiw seemed solid, so i cut them out. but then i ate that same cheese last week on a chill day and nothing. eaten it twice more under low stress and zero flare. then yesterday, a really stressful work day, i had something barely fermented and still got hit hard. now i can’t tell if fermented foods are actually the problem or if stress just maxes out my histamine bucket first. like, on a normal day maybe the fermented food is fine, but when my cortisol’s already spiked, even a little histamine from the cheese tips everything over. so: is anyone else tracking fermented foods alongside stress load? or am i looking at this completely wrong.